Prep Time
5 – 10 mins
Makes
500mL
Ingredients
500mL good quality store bought vanilla ice cream
1/2 – 2/3 cup Buderim Ginger Original Ginger Marmalade
Method
- At room temperature soften ice cream to almost a ‘soft serve’ consistency. Place in a bowl.
- Gently mash Original Ginger Marmalade to break-up chunks of ginger, gently fold through ice cream.
- Spoon ice cream into a freezer-safe container [preferably with a lid], cover surface of ice cream with plastic wrap, then lid or foil, securing foil tightly over container top.
- Refreeze for 1 to 2 hours or until ice cream has refrozen.
FLAVOUR VARIATIONS
Ginger & Toasted Coconut Ice Cream:
Make-up 1 quantity Ginger Marmalade Ice Cream, gently fold through ½ cup toasted shredded coconut with mashed Buderim Ginger Original Ginger Marmalade.
Continue with step 4 and 5.
Ginger & Amaretto Ice Cream:
Make-up 1 quantity Ginger Marmalade Ice Cream, gently fold through 1 cup coarsely broken store bought amaretto biscuits with Buderim Ginger Original Ginger Marmalade.
Continue with step 4 and 5.
Ginger & Chocolate Ice Cream:
Make-up 1 quantity Ginger Marmalade Ice Cream, gently fold through 60g coarsely grated dark, milk or white chocolate with Buderim Ginger Original Ginger Marmalade.
Continue with step 4 and 5.
Ginger, Cherry & Toasted Hazelnut Ice Cream:
Make-up 1 quantity Ginger Marmalade Ice Cream, gently fold through 30g finely sliced glacè cherries and ¼ cup coarsely chopped toasted hazelnuts or your favourite toasted nut with Buderim Ginger Original Ginger Marmalade.
Continue with step 4 and 5.
Helpful Notes
Substitute Buderim Ginger Original Ginger Marmalade with very finely chopped Buderim Ginger Naked Ginger, Buderim Ginger Crystallised Ginger or Buderim Ginger Glacé Ginger
A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used
New Zealand Metric tablespoon measure = 15mL or 3 teaspoons
Products in this recipe
Condiments
